These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this easy recipe comes together in just 45 minutes, making them perfect for a quick breakfast or snack.

Raspberry white chocolate is one of my favorite muffin flavors. I've been making these muffins for a few years now, and my fiancé and I can never get enough of them.
After getting into sourdough over the past year, I decided to update my recipe to include sourdough discard. It felt like a great way to add flavor and reduce waste.
The sourdough adds a subtle yeast-like taste that pairs perfectly with the sweetness of the raspberries and the richness of the white chocolate. I love how this simple change made these muffins even better.
This recipe uses the same base as my sourdough blueberry muffins (which you should definitely try too!), but swaps in raspberries and white chocolate for a fun twist.
Whether you enjoy them warm for breakfast or as a snack, I’m sure these muffins will become a new family favorite. I hope you give them a try and enjoy them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- The sourdough discard adds a subtle yeast-like flavor to the muffins, giving them a unique taste. Plus, using sourdough discard in muffins is a fantastic way to reduce waste.
- Raspberries- This recipe works with both fresh and frozen (unthawed) raspberries. I prefer fresh raspberries when they're in season during the summer and frozen raspberries for the rest of the year.
- White Chocolate Chips- Use high-quality white chocolate chips for the best flavor and texture. You can also use semi-sweet chocolate chips if preferred.
- All-Purpose Flour- Measure flour by weight for best results.
- Baking Powder- Opt for aluminum-free baking powder to prevent an alkaline or metallic flavor.
- Kosher Salt- Choose kosher salt to avoid the anti-caking agents and other additives often found in table salt.
- Granulated Sugar- Since the raspberries and white chocolate chips are sweet on their own, the muffin batter is only lightly sweetened with sugar.
- Unsalted Butter- Butter gives the muffins a rich flavor that pairs well with the raspberries and white chocolate.
- Eggs- Use room temperature eggs for easier incorporation into the batter.
- Milk- I use whole milk, but any milk you typically keep on hand will work well in this recipe. If the milk is cold, the batter may appear curdled. This is normal and won't affect the final product.
- Vanilla Extract- Enhances the overall flavor of the muffins.
Tips for Success
- Measure the flour accurately. Spoon flour into cups or use a scale for best results.
- Mix the batter gently. Stop folding when it just comes together for a tender, even crumb. Overmixing muffin batter will lead to tough muffins with tunnels.
- Grease the muffin tin. Use muffin liners or grease each well of the muffin pan thoroughly to prevent sticking.
- Don't over-bake. Bake the muffins until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool properly. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm. Serve the muffins warm for the softest texture. Those made with all butter are especially delicious when enjoyed fresh out of the oven.
How to Make Sourdough Raspberry White Chocolate Muffins
Here is how to make sourdough raspberry muffins with white chocolate chips.
Step 1: Preheat oven. Preheat your oven to 425°F. Grease or line a standard 12-cup muffin tin with paper liners and set it aside.
Step 2: Mix dry ingredients. In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.
Step 3: Combine wet ingredients. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, mixing until the mixture is light and fluffy. Stir in the whole milk, sourdough discard, and vanilla extract until everything is well incorporated.
Step 4: Fold batter together. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in raspberries and white chocolate chips until evenly distributed throughout the batter.
Step 5: Fill muffin wells. Divide the batter evenly among the 12 muffin tin wells. If desired, top each muffin with extra raspberries and white chocolate chips.
Step 6: Bake the muffins. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool the muffins. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Store
Store completely cooled muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.
For longer storage, transfer muffins to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Raspberry White Chocolate Muffins
Ingredients
- 2 cup (240 grams) all-purpose flour
- 1 tablespoon (10 grams) baking powder
- ½ teaspoon kosher salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ¾ cup (180 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen (do not thaw)
- ½ cup white chocolate chips
- Extra raspberries and white chocolate chips optional, for topping
Instructions
- Preheat your oven to 425°F. Grease or line a standard 12-cup muffin tin with paper liners and set it aside.
- In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.2 cup (240 grams) all-purpose flour, 1 tablespoon (10 grams) baking powder, ½ teaspoon kosher salt
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, mixing until the mixture is light and fluffy. Stir in the whole milk, sourdough discard, and vanilla extract until everything is well incorporated.½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, 1 teaspoon vanilla extract, ½ cup (100 grams) sourdough starter discard
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in raspberries and white chocolate chips until evenly distributed throughout the batter.1 cup raspberries, ½ cup white chocolate chips
- Divide the batter evenly among the 12 muffin tin wells. If desired, top each muffin with extra raspberries and white chocolate chips.Extra raspberries and white chocolate chips
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Dawn says
I love easy recipes, especially ones I don’t have to pull out my mixer. I love to cook but I’m not great a baking. I think this is a recipe I could handle. Thank you!!
Laura says
I think the recipe is calling for frozen raspberries to be thawed, but the recipe says unthawed which would mean not thawed or frozen. Which is it? Frozen or thawed?
Ashley Petrie, RDN, LDN says
Hi Laura! If using frozen raspberries, they should not be thawed before adding to the muffin batter. Hope this helps! 🙂
Jenn says
I am assuming the starter goes in with eggs and sugar??
Ashley Petrie, RDN, LDN says
Hi Jenn! Yes, it does. I just noticed that the starter got left out of the ingredient list beneath the instructions - thanks for pointing that out! I just fixed it. 🙂
Lindsey says
I have been lazy and drowning in discard, so I vowed to bake these today. Let me tell you, these are the most perfect muffin I have ever tasted. I am by no means a baker, and these came together effortlessly. I did everything in my mixer, except for folding in the berries. My husband, who is always tepid at best about my baking, lit up after the first bite, exclaiming that he will not be sharing any of the 12 muffins this made. I love that they weren't too sweet and were super light and airy. The slightly tart raspberry combined with the white chocolate is an absolute match made in Heaven and blessed by the baby Jesus himself. I never write reviews unless the recipe blows my mind and I couldn't wait to write this. Do not stray from the recipe. There is no need to!
Ashley Petrie, RDN, LDN says
Lindsey, you just made my whole week with this review! I’m so happy you and your husband loved the muffins - your description had me grinning the whole time. Thank you for taking the time to share, it truly means so much! 😊❤️